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There's something oddly satisfying about making a homemade Caesar salad dressing. It's like playing a culinary game of "Will I mess up the proportions and turn this into a mayonnaise-flavored soup?
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Ordering a Caesar salad at a restaurant sometimes feels like a test of patience. "Could I get a Caesar salad without croutons, cheese, dressing, or lettuce, please?" Might as well ask for a plate of air.
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I think the "Caesar" in "Caesar salad" is a nod to how we all feel after finishing one - powerful, conquering a bowl of veggies like a true emperor... until the guilt kicks in.
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Have you noticed how the size of a Caesar salad bowl at restaurants keeps growing? Soon, they'll bring it out in a wheelbarrow, and it'll still be called a "single serving.
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Ever think about the moment someone decided to add anchovies to the Caesar salad? Like, "Hey, you know what this needs? Little salty fish to keep it interesting!
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You ever notice how ordering a Caesar salad feels like a healthier choice until you drown it in dressing, croutons, and cheese? Suddenly, Julius Caesar's empire of lettuce becomes an empire of guilty pleasure.
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I find it amusing how we call it a "Caesar" salad. I mean, was Julius Caesar known for his leafy greens? I imagine him conquering lands, not tossing romaine lettuce!
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There's a special satisfaction in adding grilled chicken to a Caesar salad and then feeling like you've made a wholesome choice. It's basically a salad high-five for eating protein.
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The most relatable part of making a Caesar salad at home is pretending to be a professional chef while dramatically drizzling the dressing over the lettuce, trying not to spill it all over the counter.
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